You know those soft, crumbly cake-like cookies with the thick smear of frosting on top? We typically buy them on an end-cap in Target but the groceries carry them too. That’s what I mad yesterday. I am not a huge fan of rolling or cutting cookies which is why I don’t make my sugar cookies often. But this dough was pressed into a pan and cut into cookie bars and really, it doesn’t get much easier than that!
Lofthouse Sugar Cookie Bars
cookie recipe from: Cookies & Cups frosting recipe from: Chef In Training
frosting (it’s sweet!)
1/2 cup unsalted butter
16 ounces (or 2 cups) of powdered sugar
1/4 cup milk
smidge of vanilla extract
pinch of salt
food coloring to tint your frosting
sprinkles, optional but recommended!
1) Preheat oven to 350. Line a jelly roll pan (15x10x1) with foil and spray (we used Crisco).
2) With electric mixer, cream sugar, butter and cream cheese together. Add in egg and vanilla.
3) In a small bowl, combine flour, baking soda and baking powder.
4) Slowly add flour mixture into butter mixture. It is very sticky! You may want to finish off with a spoon because I had to take a spatula and scrape down my beaters.
5) Press sticky dough into prepared pan. TIP: Pile dough into pan and lay waxed paper over the top. Use a rolling pin and roll dough over waxed paper. It will stick minimally but it’s so much easier than spreading this by hand.
6) Bake until edges are tuning brown, just about 20 minutes. Cool completely before frosting.
7) Using an electric mixer, mix all frosting ingredients until desired consistency (add milk last in case your frosting is already on the thin side). Frost cookie sheet, sprinkle and use a pizza wheel to easily cut into bars.
sticky dough rolled out under waxed paper
I’ve been pinning and testing out new recipes all week! I started a board to keep track of stuff I’ve created and liked and you can see that HERE. If you still need an invite to Pinterest, leave your e-mail below!
Hope you’re having a pleasant weekend. : )